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A Healthier Panzanella Salad

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Ok – so let me preface with – this is not a “true” Panzanella salad in every sense of the word. There is not near the amount of bread that is in a typical Panzanella and I’ve added greens in lieu of all of the bread. Nor did I marinade the croutons in tomato juices, etc. BUT, it eats like a Panzanella. Everything is in big pieces and the juices from the roasted tomatoes create some of the dressing and that seeps into the croutons and mmm… I mean, I can’t get enough!

This is one of those salads I crave at least once a week. It is one of my favorite and easiest meals to make. And yes, I just called a salad a meal and I promise you will feel this way once you’ve had this one!

Mo and I are eaters. Foodies for sure. But we really like to eat food. 🙂 So if you haven’t made any of my other salads and therefore you’re not “in the know” yet – you can trust that my salads are not for the faint of heart. This definitely took some convincing with Mo when I first started cooking for him. This is where the “inside joke” of “We’re having a ‘big salad’ for dinner…” came from. When I was racing triathlon a bunch and had a full load of clients, etc., etc. salads were an almost nightly thing at our house! But if you ask Mo – he loves them. They are filling, full of nutrition and full of flavor and texture! …I’m big on texture! Gotta have some crunch!

So this salad pulls out my Italian heritage. As I said, it is not an exact replica of a true Panzanella salad. But, the anti-inflammatory nutritionist in me cannot help myself, plus, we really like it better this way!

Hope you enjoy this as much as we do!

Primal Panzanella Salad

Serves 2-4

Ingredients for the Salad:

  • 1lb free range chicken breast, cubed
  • 1/3 cup + 2 tbsp balsamic vinegar, divided
  • zest and juice of 1 lemon
  • 1 tsp dried oregano
  • ¾ large container pre-washed baby spinach
  • 8-10 fresh basil leaves, julienned
  • 1 large shallot, very thinly sliced
  • ½ cup goat cheese crumbles
  • 1 large avocado, diced into large pieces
  • 1 ½ cups baby cherry tomatoes
  • 2-3 pieces good sourdough bread, cut into large pieces
  • 2 tbsp extra virgin olive oil, divided
  • Real Salt and black pepper, to taste
  • ½ – 1 tsp red pepper flakes (optional)

Directions for the Salad:

  • Place chicken a large Ziploc baggie with 1/3 cup balsamic vinegar, lemon zest and juice, oregano and ½ tsp salt and ¼ tsp black pepper. Seal bag and gently toss (over the sink – yes, I’ve learned the hard way! J) to combine. Marinade for 30 minutes, up to overnight. Pull out of the fridge 30 minutes prior to cooking.
  • Preheat the oven to 425 degrees F and line two small sheet pans with foil.
  • While oven is heating up, on one sheet pan, place the tomatoes and on the other sheet pan, lay the sourdough out, in an even layer. Drizzle the tomatoes and sourdough with ½ tbsp olive oil each and sprinkle both with salt and black pepper. Set the croutons aside and place the tomatoes into the oven to roast for 7-10 minutes until slightly browned and starting to burst open.
  • Using tongs, pull the chicken out of the bag and place each piece in an even layer, without touching, onto a large nonstick skillet over medium heat; discard the remaining marinade. Let cook for 2-3 minutes per side, until each piece is cooked through.
  • Meanwhile, in a large salad/serving bowl place spinach, basil, goat cheese and avocado.
  • When you’re ready to pull the tomatoes out of the oven, place sourdough on the top rack of the oven to toast for 2-3 minutes and pour the tomatoes, while hot, in with the spinach and then add the chicken.
  • Drizzle remaining olive oil and balsamic over the top and toss gently to combine and coat with the dressing. Sprinkle with salt, black pepper and red pepper flakes (if using) and place croutons on top. Toss again to combine and serve!
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Instructions
  1. Place chicken a large Ziploc baggie with 1/3 cup balsamic vinegar, lemon zest and juice, oregano and ½ tsp salt and ¼ tsp black pepper. Seal bag and gently toss (over the sink – yes, I’ve learned the hard way! J) to combine. Marinade for 30 minutes, up to overnight. Pull out of the fridge 30 minutes prior to cooking.
  2. Preheat the oven to 425 degrees F and line two small sheet pans with foil.
  3. While oven is heating up, on one sheet pan, place the tomatoes and on the other sheet pan, lay the sourdough out, in an even layer. Drizzle the tomatoes and sourdough with ½ tbsp olive oil each and sprinkle both with salt and black pepper. Set the croutons aside and place the tomatoes into the oven to roast for 7-10 minutes until slightly browned and starting to burst open.
  4. Using tongs, pull the chicken out of the bag and place each piece in an even layer, without touching, onto a large nonstick skillet over medium heat; discard the remaining marinade. Let cook for 2-3 minutes per side, until each piece is cooked through.
  5. Meanwhile, in a large salad/serving bowl place spinach, basil, goat cheese and avocado.
  6. When you’re ready to pull the tomatoes out of the oven, place sourdough on the top rack of the oven to toast for 2-3 minutes and pour the tomatoes, while hot, in with the spinach and then add the chicken.
  7. Drizzle remaining olive oil and balsamic over the top and toss gently to combine and coat with the dressing. Sprinkle with salt, black pepper and red pepper flakes (if using) and place croutons on top. Toss again to combine and serve!
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Primal Fall Salad with Citrus Chicken

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If you’ve been following my recipes for a while now, you know that we, at the Brossette’s, love our “big salads!” Summer, winter, spring, fall… I’ll throw a big salad together for dinner at least two times a week, that encompasses whatever produce is in-season and whatever protein sounds good at the time!

Salads can be super lame. Who wants greens and a few grape tomatoes with a basic vinaigrette for dinner? NO ONE!!!! So, if you’re looking for a hearty dinner that doesn’t leave you feeling heavy – you’ve come to the right place.

This salad recipes obviously spawned from the fall months and squash being in-season. The chicken marinade MAKES this salad though and is quite possibly the easiest marinade EVER. If you don’t make this salad – at least make the chicken. And you could definitely do the same marinade with this same salad using a good, grass fed flank steak or skirt steak, if you prefer.

And can we talk about the dressing? I would dip ANYTHING into this Balsamic Dressing. It is DE-lish! Creamy, a little sweet from the balsamic, but perfect with the citrus, acidity of the chicken and really brings out the nuttiness (is that a word?) of the butternut squash!

When I put a salad together I always think in terms of textures and temperatures. I like to serve salads in really cold bowls – so step one is placing your salad bowls in the freezer or fridge for 30 minutes or a day or two prior. And I like to toss the greens with the dressing and warm protein and/or vegetables to slightly wilt the greens. This creates a heartier salad, in my opinion. But the crunch factor must be added after everything else has been tossed with the dressing so that it retains its crunchiness! And I always do some type of goat cheese or raw cheese to bring it all together. Follow these guidelines and you will have a fabulous salad every time!!

Hope you enjoy this one!!!

Primal Fall Salad with Citrus Chicken

Serves 2-4

Ingredients for the Salad:

  • 1lb chicken tenders
  • zest and juice of 1 small lemon
  • zest and juice of 1 small orange
  • 1 tsp dried thyme
  • 1 tsp paprika
  • sea salt and black pepper
  • ¾ – 1lb butternut squash, peeled and cubed
  • drizzle of olive or avocado oil
  • 1, 15oz can low sodium, organic garbanzo beans, rinsed*
  • 5-6 handfuls fresh baby spinach
  • ¼ cup dried tart cherries
  • 1 tbsp toasted pumpkin seeds
  • 2-3 tbsp toasted pine nuts
  • ¼ cup raw/unpasteurized parmesan, manchego or goat cheese crumbles
  • 1 bunch chives, thinly sliced
  • 1 avocado, peeled, pitted and diced
  • crushed red pepper flakes

Ingredients for the Dressing:

  • 1 ½ tbsp Primal Kitchen Avocado Oil Mayo
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • ¼ tsp garlic powder
  • sea salt and black pepper, to taste

Directions for Salad:

  • Place the chicken tenders into a large Ziploc bag with the zest/juice of the lemon and orange, thyme, paprika, two pinches of sea salt and one pinch of black pepper. Seal the bag well and toss to coat the chicken. Place in the fridge to marinade for 30 minutes, up to overnight. Once the chicken is in the marinade, make the dressing per directions below. This can be made the day ahead if you’d like.
  • When ready to prep the salad, preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper and spray with coconut, olive or avocado oil cooking spray.
  • Place the cubed butternut squash onto the large baking sheet and toss with a drizzle of olive or avocado oil, a pinch of sea salt and a pinch or two of black pepper.
  • Place the garbanzo beans onto the small baking sheet and toss with a pinch of sea salt.
  • Place the butternut squash onto the top rack of your oven and the garbanzo beans on the middle or bottom rack. Roast for 8-10 minutes and toss both. Roast for another 6-8 minutes, until the squash is slightly browned and easily pierced with a fork and the garbanzo beans are slightly browned and crisp. Cooking time for the squash will vary a bit based on how large you diced it – the larger the dice, the longer it will need to roast and v.v.
  • While the squash and garbanzo beans are roasting, heat a large skillet or grill pan over medium heat. Once hot, place the chicken tenders onto the pan, leaving space between each piece. Let cook on one side for approx. 5 minutes, flip and cook another 3-4 minutes – or until a meat thermometer reads 160 degrees.
  • While and the chicken is cooking, place the spinach and dried tart cherries into a large salad bowl and pour dressing over the top. Place in the fridge or set aside until ready to serve.
  • Once squash is finished roasting, spoon it on top of the prepared greens and then pour in the remaining salad ingredients. Toss the salad with tongs until well combined and coated with the dressing. Add the garbanzo beans last and give it one more toss. Serve!

Directions for Dressing:

  • Place all ingredients in a small bowl and whisk well until smooth and the mayo is completely incorporated. Place in the fridge until ready to serve the salad.

Notes:

  • After rinsing the garbanzo beans, lay them on a paper towel or dish towel in a single layer and pat dry with another paper towel or dish towel. If you have the time to let them air dry for a bit, that is ideal. But you want them as dry as possible before roasting them so that they don’t steam and therefore do not get crunchy.

 

 

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Directions for Salad:
  1. Place the chicken tenders into a large Ziploc bag with the zest/juice of the lemon and orange, thyme, paprika, two pinches of sea salt and one pinch of black pepper. Seal the bag well and toss to coat the chicken. Place in the fridge to marinade for 30 minutes, up to overnight. Once the chicken is in the marinade, make the dressing per directions below. This can be made the day ahead if you’d like.
  2. When ready to prep the salad, preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper and spray with coconut, olive or avocado oil cooking spray.
  3. Place the cubed butternut squash onto the large baking sheet and toss with a drizzle of olive or avocado oil, a pinch of sea salt and a pinch or two of black pepper.
  4. Place the garbanzo beans onto the small baking sheet and toss with a pinch of sea salt.
  5. Place the butternut squash onto the top rack of your oven and the garbanzo beans on the middle or bottom rack. Roast for 8-10 minutes and toss both. Roast for another 6-8 minutes, until the squash is slightly browned and easily pierced with a fork and the garbanzo beans are slightly browned and crisp. Cooking time for the squash will vary a bit based on how large you diced it – the larger the dice, the longer it will need to roast and v.v.
  6. While the squash and garbanzo beans are roasting, heat a large skillet or grill pan over medium heat. Once hot, place the chicken tenders onto the pan, leaving space between each piece. Let cook on one side for approx. 5 minutes, flip and cook another 3-4 minutes – or until a meat thermometer reads 160 degrees.
  7. While and the chicken is cooking, place the spinach and dried tart cherries into a large salad bowl and pour dressing over the top. Place in the fridge or set aside until ready to serve.
  8. Once squash is finished roasting, spoon it on top of the prepared greens and then pour in the remaining salad ingredients. Toss the salad with tongs until well combined and coated with the dressing. Add the garbanzo beans last and give it one more toss. Serve!
Directions for Dressing:
  1. Place all ingredients in a small bowl and whisk well until smooth and the mayo is completely incorporated. Place in the fridge until ready to serve the salad.
Recipe Notes

After rinsing the garbanzo beans, lay them on a paper towel or dish towel in a single layer and pat dry with another paper towel or dish towel. If you have the time to let them air dry for a bit, that is ideal. But you want them as dry as possible before roasting them so that they don’t steam and therefore do not get crunchy.

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Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing

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It is a running joke in the Brossette house that we always have “A Big Salad” for dinner! …well, not “always” per se – but, it is one of my favorite things to eat, so we do end up with that for dinner quite often. Thankfully though, I make salads really hearty – so one of MY salads for dinner is not what you think of when you think “salad for dinner!” Should we say “salad for dinner” one more time just for fun? LOL!

This particular salad has become a go-to for us! Mo’s favorite thing in the WHOLE ENTIRE WORLD is a burger! But, he doesn’t like to eat them all the time because he doesn’t like the way he feels afterward. So, I came up with this recipe and it is like eating a big, juicy hamburger but a much cleaner version – one that won’t weigh you down or make you want to take a nap afterward. I’ve combined all of the flavors of a burger and put it into, well… A big salad! It’s AWESOME!

When you get a bite of a blistered tomato with a piece of the grass fed beef and a little sliver of caramelized onion and a sourdough crouton – all coated in the honey mustard dressing and melted goat cheese – WHOA! I mean, who needs a burger anymore?

It is a great weeknight dinner, as it can be thrown together in 30 minutes or less! But sometimes I’ll make it on the weekends, and I’ll serve it with my Sweet Potato Fries (recipe coming soon – stay tuned!) – it’s literally like we’re having a hamburger and french fries. So, it’s super easy to make, but feels like a treat to eat it! We have this at least once a week!!

Hope you enjoy! …and if you missed our Facebook Live “How To” video, check out the link below and you can follow along as we make this salad at home!

Here is the link to our Facebook LIVE “How to” Video!

Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing…

Serves 2

Ingredients for the Salad:

  • ¾lb ground bison or grass fed beef
  • 1 ½ tsp ground cumin
  • ½ tsp smoked paprika + more for croutons
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp ground turmeric
  • 1/8 tsp ground cinnamon
  • 1/8 tsp cayenne pepper (optional)
  • sea salt and black pepper, to taste
  • 1 cup cherry tomatoes
  • 1 red onion, thinly sliced
  • 1 tsp coconut sugar
  • 4-5 handfuls fresh baby spinach or ½ large container
  • ½ bunch cilantro, leaves only (optional)
  • 1/3 cup goat cheese crumbles or Kerrygold Grass Fed Cheddar, grated
  • 1 fresh jalapeño, thinly sliced (optional)
  • 1 avocado, diced
  • 2-3 pieces good sourdough bread, cut into cubes or for gluten/grain free: 2-3 Ezekiel sprouted corn tortillas, halved and cut into strips

Ingredients for the Dressing:

  • 2 tbsp cup Primal Kitchen brand avocado oil mayonnaise
  • 1 tsp raw/local honey
  • ½ tsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 ½ tbsp grain mustard
  • 1 ½ tbsp honey mustard
  • 2-3 tbsp Bragg’s apple cider vinegar

Directions:

  • First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  • Then, turn your oven to broil setting – 450-500 degrees F.
  • Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don’t over-caramelize.
  • Now, start the tomatoes – cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  • Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  • Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes – watch closely so they do not burn.
  • While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  • Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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Instructions
  1. First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  2. Then, turn your oven to broil setting – 450-500 degrees F.
  3. Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don't over-caramelize.
  4. Now, start the tomatoes - cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  5. Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  6. Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes - watch closely so they do not burn.
  7. While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  8. Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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Primal Tex-Mex Cauliflower Rice Casserole

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I am, by heritage, Italian, Irish and German; and while potatoes (Irish and German) are both a staple in the Brossette household – pasta notsomuch. Chips and Salsa are this Texas-Raised-Italian-Girl’s carbohydrate of choice.

I cannot get enough Mexican food. I obviously love Tex-Mex, but appreciate the more traditional Mexico City style as well. That said, if there aren’t chips and salsa, it’s not Mexican in my mind.

When Mo and I first met, we used to have Mexican at least 2-3 times a week! Especially on Sundays. We were both training for long-course Triathlon (him, an Ironman, me a Half Ironman) and it was the BEST feeling after a super long workout to indulge in some good Tex-Mex. After doing this routinely for a couple of years, we both started to notice that we just didn’t feel good after eating it that often. We were sort of of the thinking that because we had worked out so hard and so long, it didn’t really matter what we ate – it was going to be used up immediately. Man, have we learned different since then. It really works the opposite of that. The longer and harder you workout – the more clean you need to eat after – the cleaner you eat, the faster you recover – the more poor you eat, the slower you will recover because your body not only has to heal from the stress of the workout but NOW you’ve given it poor food to trudge through as well. See what I’m saying? So that first and second meal after a long workout is KEY! And then, you want to indulge a little? Do it! I suggest it!!

All of that being said, when we stopped going out for Mexican a few times a week, that didn’t mean that I stopped craving it. This recipe is one of many in my Mexican repertoire – if you will. We feel amazing after eating this!

I love to have Beanitos or Way Better chips and some pico and guacamole with this! It’s a great meal to make on a Sunday so you have leftovers for lunches for the following week. And, it freezes beautifully! You could easily double the recipe below and freeze one for later or make several mini-casseroles!

Hope you enjoy this as much as we do!

Primal Tex-Mex Cauliflower Rice Casserole

Serves 6-8

Ingredients:

  • 3 fresh Hatch chiles, roasted, peeled and chopped or 2, 4oz cans chopped green chiles
  • 3, 14oz bags cauliflower rice or two medium heads cauliflower
  • coconut oil cooking spray
  • 1 tbsp olive oil
  • 1 ½lbs ground turkey
  • sea salt and black pepper
  • 1 tbsp red chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • ½ tsp Mexican oregano (if you cannot find Mexican, plain is fine)
  • ½ tsp garlic powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1 yellow bell pepper, julienned
  • 1 red onion, julienned
  • 1, 15oz low sodium black beans, rinsed well and drained
  • 1, 15oz can diced tomatoes
  • 1 fresh jalapeno, thinly sliced
  • 4oz goat cheese log
  • 4oz raw Manchego, grated
  • 1 bunch green onion, green and white parts or 1 bunch chives, thinly slices
  • ½ bunch cilantro, leaves only
  • 1 avocado

Directions:

  • Preheat the oven to 425 degrees F.
  • If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
  • Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
  • Once cauliflower is out of the oven, turn oven to 350 degrees F.
  • Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
  • In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
  • Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
  • Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
  • With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
  • Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes.

Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.

  • The casserole is done when the cheese is bubbly and staring to turn golden.
  • To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
  • Leftovers can be stored in an airtight container in the fridge for up to one week.
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Instructions
  1. Preheat the oven to 425 degrees F.
  2. If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
  3. Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
  4. Once cauliflower is out of the oven, turn oven to 350 degrees F.
  5. Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
  6. In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
  7. Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
  8. Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
  9. With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
  10. Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes. ---Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.
  11. The casserole is done when the cheese is bubbly and staring to turn golden.
  12. To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
  13. Leftovers can be stored in an airtight container in the fridge for up to one week.
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